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Sore throat relieving and beautifying garlic oil mayonnaise and preparation method thereof

A technology of mayonnaise and garlic oil, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as elevated blood lipid levels, atherosclerosis, etc., to eliminate fatigue, delay aging, and improve taste unique effect

Inactive Publication Date: 2016-10-05
FENGYANG RUICHENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the cholesterol content in the mayonnaise is higher, eating too much may cause blood fat content to rise, even atherosclerosis, make its market promotion be subjected to certain restriction; Seeking a kind of healthy, convenient and safe method is present new trend

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] A garlic oil mayonnaise for soothing and beautifying the throat is made from the following raw materials in parts by weight:

[0026] Fresh egg 18, oat dextrin 27, fish skin collagen 2, water 8, garlic oil 1, chickpea dietary fiber 1, soybean salad oil 40, vinegar 1.8, refined salt 1, white sugar 1, mustard 0.3, white pepper 0.36, ginger powder 0.18, vanillin 0.08, cheese 9, longan 10, beer 3, peach blossom 2, Gynostemma 1.5, mint leaves 1.5;

[0027] Described water-soluble nutritional dietary fiber includes:

[0028] Garlic 6, soybean 5, rice bran 8, appropriate amount of cellulase;

[0029] The preparation method is:

[0030] (1) Mix garlic, soybeans, and rice bran in a blender, stir to form a paste, then add appropriate amount of water to adjust its solid content to 4%, ultrasonically treat for 10 minutes, ultrasonic temperature is 55°C, and ultrasonic intensity is 800w;

[0031] (2) Add 0.8% cellulase by weight to the material after ultrasonic treatment, adjust ...

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PUM

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Abstract

The invention discloses sore throat relieving and beautifying garlic oil mayonnaise. The mayonnaise is prepared from, by weight, 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 9-10 parts of cheese, 10-20 parts of dried longan, 3-4 parts of beer, 2-3 parts of peach blossom, 1.5-2.5 parts of herba gynostemmatis and 1.5-2.4 parts of folium menthae. By replacement of part of salad oil with the oat dextrin, fat replacement rate is 27.9%, and under the condition, viscosity of low-fat mayonnaise is increased by 105% as compared with that of full-fat mayonnaise while energy value is decreased by about 16.5% as compared with that of the full-fat mayonnaise.

Description

technical field [0001] The invention relates to the technical field of food seasoning sauce, in particular to garlic mayonnaise for sore throat and beautification and a preparation method thereof. Background technique [0002] Mayonnaise is an oil-in-water semi-solid condiment with high nutritional value and unique flavor. The fat content of traditional mayonnaise is very high, about 70%-80%. Excessive intake of fat can easily lead to chronic diseases such as obesity, coronary heart disease, insulin resistance, hyperlipidemia, and certain cancers (breast and colon cancer). However, fat plays an important role irreplaceable by other ingredients in food, and can affect the rheological properties and sensory properties of food in a special way, such as flavor, taste and texture. Therefore, in recent years, scholars at home and abroad have tried to select a substance with low energy value and can produce rheological properties similar to fat, and add it to mayonnaise so that t...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/30A23L33/10A23L33/105
CPCA23V2002/00A23V2250/21A23V2200/30A23V2200/318
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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